Jerk Chicken with Coconut Rice & Peas

 

Ingredients

Ingredient Checklist

• 1 ½ teaspoons extra-virgin olive oil
• ½ cup finely chopped yellow onion
• 2 tablespoons green curry paste
• 1 cup long-grain brown rice
• 1 (14 ounce) can light coconut milk (see Tip)
• ¾ cup water
• 2 teaspoons chopped fresh thyme
• 2 teaspoons garlic powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• ¾ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• ¾ teaspoon kosher salt, divided
• 1 ½ pounds boneless, skinless chicken thighs, trimmed
• 1 cup frozen green peas, thawed
• ¼ cup chopped fresh cilantro, plus leaves for garnish
• 1 tablespoon lime juice
• Lime wedges for serving

Directions

Instructions Checklist

• Step 1

  Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.

• Step 2

  Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, nutmeg, cinnamon, cloves, cayenne, cinnamon and 1/2 teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.

• Step 3

  When the rice is done, stir in peas, cilantro, lime juice and the remaining 1/4 teaspoon salt with a fork. Cover and let stand for 3 minutes.

• Step 4

  Serve the chicken with the rice and more cilantro and lime wedges, if desired.

Tips

Tip: Canned light coconut milk has more water and only about one-third of the fat and calories of "whole" coconut milk. Look for it, sometimes labeled "lite," in the Asian section of your supermarket.